Who says Irish stew is just for St. Patty’s Day? We especially love this Paleo comfort food during the fall and winter months. The prep is fast and easy and the results will have everyone thinking you spent hours in the kitchen. No blarney, just delicious and nutritious any time of the year.
Tip: Because lamb is a fatty meat it requires no added oils for the browning process. Skip the avocado oil in Step 2, but add it in the following step.
For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.
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Hearty Irish Lamb Stew
- Recipe by: The Paleo Diet Team
- Serves: 8
- Meal: Anytime
- Serves: 8
Ingredients
1 medium celeriac
2 lb lamb shoulder, cut into 1 ½ in. pieces
1 tbsp avocado oil
2 medium red onions, each cut into 8 wedges
4 large garlic cloves, quartered
3 large celery stalks, cut into ½ in. chunks
3 large carrots, cut into 1 in. chunks
6 sprigs thyme
3 cups salt-free beef broth
3 small-medium turnips, cut into 1 ½ in. pieces
1/4 packed cup flat leaf parsley, chopped
Directions
Preheat oven to 325°F. Rice celeriac to yield 2 cups.
Heat a large Dutch oven over medium heat. Add lamb in small batches and brown the pieces all over, putting aside in a medium sized bowl as you go.
Once all the meat is browned and removed, add avocado oil to the Dutch oven with onion wedges, garlic, celery, and carrots. Cook, stirring from time to time, for 3-4 minutes until slightly singed. If at any point the pan looks overly brown and parched, add a tablespoon of water and quickly scrape up the browned bits and incorporate into the vegetables before the moisture has evaporated.
Add lamb, beef broth, and thyme. Cover Dutch oven with a lid and place in the oven for 1 hour.
Remove from the oven and add the turnips. Replace the lid and cook for another 30 minutes.
Take the stew out of the oven again and add riced celeriac. Cover and return to oven for a final 16-18 minutes, or until celeriac is slightly softened. Discard thyme stalks.
Ladle stew into large bowls and scatter parsley over the top. Serve with your favorite sautéed greens or with extra slices of garlic if you like.
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